Thai-Style Lobster and Herb Salad with Snap Peas and Salted Cucumber
Need a gluten free, dairy free, and pescatarian main course? Thai-Style Lobster and Herb Salad with Snap Peas and Salted Cucumber could be a super recipe to try. This recipe makes 2 servings with 357 calories, 22g of protein, and 12g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 15 minutes. A mixture of pine nuts, picked lobster meat from 1 lobster, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
Cut lobster meat into rough 1/2-inch chunks. Refrigerate until ready to use. Toss cucumber with 1/2 teaspoon kosher salt and place in a fine mesh strainer or colander set over a bowl to drain.
Bring a large pot of salted water to a boil. Blanch the snap peas until they are bright green but still very crunchy, about 1 minute.
Remove from pot with a fine mesh strainer or metal spider and run under cold water until well chilled. Dry on paper towels and add to a large bowl. Rinse cucumbers, dry well, and add to bowl.
Combine chilies, garlic, sugar, fish sauce, and lime juice in a medium bowl and whisk until sugar is dissolved.
Add lobster, basil, cilantro, shallots, dried shrimp, and pine nuts to bowl with cucumbers and snap peas.
Add half of dressing and toss to coat. Taste salad and season with more dressing as desired.